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Buy Wine from Cava
Cava is a type of sparkling wine with Denomination of Origin. Its elaboration process is different from that of other types of sparkling wines, and is characterized by following the traditional champenoise method, which makes its second fermentation, aging and release to the market in the same bottle. This makes the bubbles form naturally.
Denomination of Origin Cava
Cava is a Protected Designation of Origin for sparkling wines from Spain, which are made using the traditional champenoise method. The territory covered by this D.O., called Cava Region, includes about 160 municipalities, distributed in seven autonomous communities.
In Catalonia, the fundamental nucleus of production is concentrated with 63 municipalities in Barcelona, Tarragona with 52 villages, 12 in Lleida and 5 in Girona; looking at the Ebro river basin we find two counties in Aragón, 2 in Navarra, up to 18 in La Rioja and 3 in the Basque Country. In total almost 32.000 hectares and about 260 wineries, being Penedés (Sant Sadurní d'Anoia) the region where most of the production converges, about a 90%.
The bottles with this Denomination of Origin are sealed with a specific stopper, which has a four-pointed star engraved on its base. This is what allows us to certify that it is indeed a bottle of cava.
Geographical and climatic characteristics of the D.O. Cava
A total of four different areas of this DO can be highlighted, with both specific and differentiated geographical and climatic characteristics.
Comtats de Barcelona
This area, which surrounds the city of Barcelona, is where 95% of Cava production is concentrated. Its Mediterranean climate gives rise to a very long summer season, with good exposure to the sun and high temperatures in spring and summer, which offers optimum conditions for good grape ripening. Its landscapes, of valleys and not very high depressions, allow the cultivation at different altitudes. At the same time, its great variety of microclimates makes the production of wines in this area very versatile. In fact, Comtats de Barcelona has been subdivided into five subzones, with particular and differentiated expressions: Valls d'Anoia Foix, Serra de Mar, Conca del Gaià, Serra de Prades and Pla de Ponent.Ebro Valley
This area, located in the interior of the peninsula, includes the municipalities and territories near the river Ebro. It is characterized by its continental climate, which offers very hot and dry summers and cold winters. Valle del Ebro is divided into two subzones, with different locations and climate characteristics: Alto Ebro and Valle del Cierzo.
Almendralejo Vineyards
Located in the south-west of the peninsula, this area is made up of the municipality of Almendralejo, in the Tierra de Barros region. Of flat reliefs at an average altitude between 200 and 450 meters above sea level, the vineyards in this area enjoy a rather dry climate, with mild winters and hot summers, accentuated by the sunny wind.
Levante area
Located in the interior of the province of Valencia, specifically in the municipality of Requena, this area is deployed on a plateau between the Mediterranean Sea and the Castilian plateau, about 600 to 900 meters high, bounded by the river Cabriel and the Sierras del Molón. Its dry mesomediterranean climate tends to be continental due to the distance from the Mediterranean Sea, which results in strong temperature contrasts between day and night, as well as long and cold winters.Cava elaboration process
The distinctive element of cava is given by its elaboration process, which differs from the rest of the sparkling wines. It follows the traditional method of champenoise, first coined in 1872 by Josep Raventós, as a technique for making sparkling wine.
Basically, this method consists of carrying out both the second fermentation, as well as the rest (of at least nine months) and its subsequent commercialization, all in a single bottle. In this way, the bubbles are produced in a completely natural way.
In order to guarantee the quality of the cava, the process of growing the grapes, which is carried out between the middle of August and the end of September, is fundamental. This can be done by hand or by machine, but it is important to take care that it is done in a careful way and controlling the temperature.
After the harvest, the grapes are pressed. To produce cava, only the must that comes from the first fractions of the pressing is used, which allows to obtain a soft and fine wine.
The pressed must then goes through a clarification process to separate the solid particles. The next step is the vinification where, through a first fermentation, the must is transformed into wine.
After the coupage, where the winemaker can make mixtures to achieve the characteristics he wants to find in his wine, a new clarification is made and, as is characteristic for this type of sparkling wine, also a second fermentation.
Different Types of Cava
Grape Varieties
The traditional varieties for Cava production are three: Xarel.lo, which gives structure to Cava wine, Macabeo, which endows apple and citric primary aromas, and finally Parellada, which confers elegance and mildness as well as aroma.
Besides these grape varieties, some others are also used: Chardonnay to enhance aroma intensity and improve ageing, Pinot Noir to obtain rosé cava, aromatic and delicate, and Trepat which furnishes colour and ripe red fruits aroma to rosé cava.
We will be able to distinguish the different types of cava not only according to the variety of grape used for its production or its area of origin, but also based on its aging time and the amount of added sugar it contains.
Categories of Cava according to Ageing
Cava
Guard cellar. It is the freshest and youngest cava, elaborated from the traditional method with a minimum later aging of 9 months in bottle. It is a light, fruity and bubbly cava.
Cava Reserva
The superior grade cava needs a minimum of 18 months to rest in the cellar, without light or sound. Abundant bubble, fresh and balanced.Cava Gran Reserva
Its aging of more than 30 months in the bottle, gives it a great complexity and aromatic intensity.Cava from a qualified site
It is a unique, very special and differentiated product, which denotes delicacy and quality, with at least 36 months of aging.Types of cava depending on the added sugar
We can distinguish different types of cava depending on the amount of added sugar they have per liter, from the Brut Nature that does not admit the addition of sugar to the Cava Dulce.
In between these two extremes, there are a great number of options:
Brut Nature ( from 0 to 3 grams per liter)
Extra Brut (3-6 g/l)
Brut (6-12 g/l)
Extra Dry (12-17 g/l)
Dry (17-32 g/l)
Semi Sec (32-50 g/l)
Sweet (+50 g/l)
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Buy Wine from Cava
Cava is a type of sparkling wine with Denomination of Origin. Its elaboration process is different from that of other types of sparkling wines, and is characterized by following the traditional champenoise method, which makes its second fermentation, aging and release to the market in the same bottle. This makes the bubbles form naturally.
Denomination of Origin Cava
Cava is a Protected Designation of Origin for sparkling wines from Spain, which are made using the traditional champenoise method. The territory covered by this D.O., called Cava Region, includes about 160 municipalities, distributed in seven autonomous communities.
In Catalonia, the fundamental nucleus of production is concentrated with 63 municipalities in Barcelona, Tarragona with 52 villages, 12 in Lleida and 5 in Girona; looking at the Ebro river basin we find two counties in Aragón, 2 in Navarra, up to 18 in La Rioja and 3 in the Basque Country. In total almost 32.000 hectares and about 260 wineries, being Penedés (Sant Sadurní d'Anoia) the region where most of the production converges, about a 90%.
The bottles with this Denomination of Origin are sealed with a specific stopper, which has a four-pointed star engraved on its base. This is what allows us to certify that it is indeed a bottle of cava.
Geographical and climatic characteristics of the D.O. Cava
A total of four different areas of this DO can be highlighted, with both specific and differentiated geographical and climatic characteristics.
Comtats de Barcelona
This area, which surrounds the city of Barcelona, is where 95% of Cava production is concentrated. Its Mediterranean climate gives rise to a very long summer season, with good exposure to the sun and high temperatures in spring and summer, which offers optimum conditions for good grape ripening. Its landscapes, of valleys and not very high depressions, allow the cultivation at different altitudes. At the same time, its great variety of microclimates makes the production of wines in this area very versatile. In fact, Comtats de Barcelona has been subdivided into five subzones, with particular and differentiated expressions: Valls d'Anoia Foix, Serra de Mar, Conca del Gaià, Serra de Prades and Pla de Ponent.Ebro Valley
This area, located in the interior of the peninsula, includes the municipalities and territories near the river Ebro. It is characterized by its continental climate, which offers very hot and dry summers and cold winters. Valle del Ebro is divided into two subzones, with different locations and climate characteristics: Alto Ebro and Valle del Cierzo.
Almendralejo Vineyards
Located in the south-west of the peninsula, this area is made up of the municipality of Almendralejo, in the Tierra de Barros region. Of flat reliefs at an average altitude between 200 and 450 meters above sea level, the vineyards in this area enjoy a rather dry climate, with mild winters and hot summers, accentuated by the sunny wind.
Levante area
Located in the interior of the province of Valencia, specifically in the municipality of Requena, this area is deployed on a plateau between the Mediterranean Sea and the Castilian plateau, about 600 to 900 meters high, bounded by the river Cabriel and the Sierras del Molón. Its dry mesomediterranean climate tends to be continental due to the distance from the Mediterranean Sea, which results in strong temperature contrasts between day and night, as well as long and cold winters.Cava elaboration process
The distinctive element of cava is given by its elaboration process, which differs from the rest of the sparkling wines. It follows the traditional method of champenoise, first coined in 1872 by Josep Raventós, as a technique for making sparkling wine.
Basically, this method consists of carrying out both the second fermentation, as well as the rest (of at least nine months) and its subsequent commercialization, all in a single bottle. In this way, the bubbles are produced in a completely natural way.
In order to guarantee the quality of the cava, the process of growing the grapes, which is carried out between the middle of August and the end of September, is fundamental. This can be done by hand or by machine, but it is important to take care that it is done in a careful way and controlling the temperature.
After the harvest, the grapes are pressed. To produce cava, only the must that comes from the first fractions of the pressing is used, which allows to obtain a soft and fine wine.
The pressed must then goes through a clarification process to separate the solid particles. The next step is the vinification where, through a first fermentation, the must is transformed into wine.
After the coupage, where the winemaker can make mixtures to achieve the characteristics he wants to find in his wine, a new clarification is made and, as is characteristic for this type of sparkling wine, also a second fermentation.
Different Types of Cava
Grape Varieties
The traditional varieties for Cava production are three: Xarel.lo, which gives structure to Cava wine, Macabeo, which endows apple and citric primary aromas, and finally Parellada, which confers elegance and mildness as well as aroma.
Besides these grape varieties, some others are also used: Chardonnay to enhance aroma intensity and improve ageing, Pinot Noir to obtain rosé cava, aromatic and delicate, and Trepat which furnishes colour and ripe red fruits aroma to rosé cava.
We will be able to distinguish the different types of cava not only according to the variety of grape used for its production or its area of origin, but also based on its aging time and the amount of added sugar it contains.
Categories of Cava according to Ageing
Cava
Guard cellar. It is the freshest and youngest cava, elaborated from the traditional method with a minimum later aging of 9 months in bottle. It is a light, fruity and bubbly cava.
Cava Reserva
The superior grade cava needs a minimum of 18 months to rest in the cellar, without light or sound. Abundant bubble, fresh and balanced.Cava Gran Reserva
Its aging of more than 30 months in the bottle, gives it a great complexity and aromatic intensity.Cava from a qualified site
It is a unique, very special and differentiated product, which denotes delicacy and quality, with at least 36 months of aging.Types of cava depending on the added sugar
We can distinguish different types of cava depending on the amount of added sugar they have per liter, from the Brut Nature that does not admit the addition of sugar to the Cava Dulce.
In between these two extremes, there are a great number of options:
Brut Nature ( from 0 to 3 grams per liter)
Extra Brut (3-6 g/l)
Brut (6-12 g/l)
Extra Dry (12-17 g/l)
Dry (17-32 g/l)
Semi Sec (32-50 g/l)
Sweet (+50 g/l)